This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.
I’ve always loved gingerbread cookies at Christmas-time! The smell of gingerbread takes me back to my childhood, when my mom would let us help bake and decorate cookies to give to others and to enjoy during the holiday season.
I made a few changes to our classic family recipe (using whole wheat flour instead of all-purpose, using sucanat instead of white sugar, and using butter instead of shortening), and I loved the results! I like these cookies plain, and unadorned (there’s something so simple and charming!), but of course they are delicious with decorative icing and/or sprinkles.
Gingerbread Cookies
3 1/2 cups whole wheat flour, freshly ground
3/4 cup sucanat
3/4 cup + 3 Tbsp. butter
1 egg
1 cup + 2 Tbsp. molasses
3 Tbsp. hot water
1/2 tsp. vanilla
1 1/2 tsp. baking soda
1 Tbsp. + 1/8 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Grind wheat in the WonderMill.
In a stand mixer, cream together sucanat, butter, egg, molasses, water, and vanilla.
Combine all dry ingredients using a whisk. Add dry ingredients to wet ingredients a little at a time.
Refrigerate dough.
Preheat oven to 350 degrees.
Roll out onto floured surface and cut out cookies as desired.
Bake on a silicone mat or greased cookie sheet for 8-12 minutes, depending on cookie size (the medium-sized snowflakes pictured in this post took 9 minutes). The tops of the cookies should be slightly cracked and a little puffy.
Let cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Decorate, if desired.
Enjoy!
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